Cranberry White Chocolate Bundt Cake

• 2 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp table salt
• 1/4 cup brown sugar
• 1 1/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 eggs, at room temperature
• 1 white chocolate bar, 4 to 4.4 oz.
• 1 1/2 tsp vanilla extract
• 3/4 cup milk, at room temperature
• 1 cup fresh or frozen cranberries (if frozen, thaw briefly)
• Optional: powdered sugar for topping

Preheat oven to 350°F. Prepare Very Merry Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a medium bowl, whisk flour, baking powder and salt. Reserve 1 Tbsp flour mixture to toss with chopped cranberries. In a microwave-safe bowl, melt the chocolate at 50% power for 1 to 2 minutes, stirring halfway through. Set aside.

In the bowl of a stand mixer, cream the softened butter on medium speed about 1 minute. Gradually beat In the sugars, scraping down bowl every minute or two to incorporate butter and sugar. Mix for a total of 4 to 7 minutes. Add eggs, one at a time, mixing well after each addition. After eggs are all incorporated, scrap down bowl and add melted chocolate and vanilla extract- mix on low until incorporated.

Add cranberries to the food processor and finely chop. Toss with 1 Tbsp of reserved flour mixture in a small bowl. On low speed, beginning and ending with flour mixture, mix in flour alternating with milk into the butter, sugar and chocolate mixture until just incorporated. Fold in floured cranberries by hand.

Spoon batter into prepared pan filling ¾ full and tap pan gently on a towel covered counter to settle batter and remove air bubbles. Bake 45-50 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack to finish cooling. Dust with powdered sugar if desired.